‘Hariyali’ is the Hindi word for greenery and this dish is a celebration of all things green. 🙂 This recipe is for everyone who is looking for a new weeknight rotation meal and packs in a lot more flavor than good old Palak Paneer. I say this because for the longest time, the only uses I had for spinach sitting in my fridge were: Palak Paneer or adding to a salad or curry/lentils. Ever since I made this one, I haven’t looked back.
This is possibly one of the quickest Indian mains you can make and is so convenient for weeknights! Spinach, cilantro, mint and a hint of spice make up the Hariyali gravy and I’m using lightly sautéed paneer here but you can absolutely add any and every veggie of choice to make this is a Hariyali sabzi, or what I’d like to call ‘Hariyali Handi’. You can even add kale for more nutrition (but note that kale does change up the flavor a little).
Super healthy, no cream and the taste will ensure that you come back for seconds. Hope you try it super soon – send me a picture, tag @thedancingcookbook and #thedancingcookbook whenever you do, because I honestly LOVE to see your creations! ❤️ Happy Cooking! 🙂
One Pot Hariyali Paneer
A fiesty & flavorful twist to the regular palak paneer, this one pot Hariyali paneer uses 6 ingredients, minimal prep and comes together in less than 30 minutes. Great with a side of jeera rice or hot chapatis and a refreshing kachumber salad!
Ingredients
- 3-4 Garlic cloves, peeled
- 1 green chili, stem removed
- 2 bags/bunches Organic Spinach
- 1/4 cup fresh Mint Leaves, tightly packed
- 1/4 cup fresh Cilantro, tightly packed
- 3/4 block Paneer (13.2 oz)
- 1-2 tsp neutral vegetable oil (I used Cold pressed coconut oil)
- 1 tbsp Coriander-Cumin Powder
- 1 tsp Kashmiri Red Chili Powder
- 2 tsp Salt, more to taste
- 1 tsp Kitchen King Masala (optional)
Instructions
- Fill up a pot with some water and bring to a simmer. Add the spinach until blanched (~3-4 minutes). Remove into a colander and run under some cold water to stop the cooking process and preserve color.
- While the spinach blanches, prep the other ingredients for the hariyali gravy. Add the garlic, green chili, herbs and spinach to a blender with a little splash of water. Blend until a smooth purée is formed.
- Chop 3/4th block of paneer into small cubes. I recommend using only 3/4th of the block to maintain a good paneer to gravy ratio. Optional: Sauté the paneer cubes in oil with a little salt and pepper.
- Add oil to a pot over medium heat. Pour in the purée and let simmer. Add the spices - coriander cumin, red chili, salt to taste and kitchen king masala (optional).
- Add in the paneer cubes, cover the pot with a lid and let simmer for ~7-10 minutes.
- Serve hot with a side of jeera rice or hot chapatis and a refreshing kachumber salad (diced cucumber, tomatoes and onions with salt, pepper, chaat masala, chopped coriander and a generous squeeze of lemon).
Notes
- I highly recommend blanching the spinach before making the purée - it helps clean the spinach and preserve the nutrients better.
- To make it vegan: replace paneer with tofu.
- You can add any vegetables you like to this gravy and make it a Hariyali mixed vegetable or a Hariyali Handi. Some veggies that would be amazing in here: carrots, peas, beans, cauliflower, potatoes.
- You can also use any greens of choice in here. Kale would be great in here too but it does lend a distinctive flavor to the dish.